About once every two years we have a large get-together which can involve anything from twenty to forty-odd extended family. I usually pray for fine weather, clean my house (the bits that show) and try to think of a buffet dish that I haven’t given them before.
Rather fortuitously, we had a church function last week and someone said they were going to make coronation chicken. I haven’t eaten that for years and in fact had no idea how to make it.
From a quick internet search, I discovered it was first concocted for the silver jubilee of King George V in 1935 and so popular did it become that at the end of rationing after the WWII, no respectable buffet in the fifties would have been complete without it.
So with grateful thanks to Anne from our church, here is a real blast from the past – coronation chicken, with a few touches of my own.
- Chicken – marinaded in a drop of lemon juice and seasonings and then steamed
- Mango – one, peeled and diced
- Grapes – red for colour
- Onion – small, chopped
- Spring onions – four or five
- Apricot jam – tablespoon
- Chilli – small sprinkle if you’re using dried or you can faff about and use a fresh one
- Tomato puree or good old ketchup
- Curry powder – to taste
- Tabasco – to taste
- Chicken stock cube – made up with a bit less than quarter of a pint of water
- White wine – glug
- Pine nuts – handful
- Coriander – fresh, to taste
- Chives – fresh, to taste
- Creme fresh, about four tablespoons
- Mayonnaise – low fat, about four tablespoons
- Garlic infused olive oil
- Fry onions, curry powder and chilli in the oil for a couple of minutes
- Add puree, stock, jam, wine and tabasco and cook for about five minute
- Turn up heat to reduce for a couple of minutes
- Allow to cool
- Mix creme fresh with mayonnaise and herbs
- Add chicken, cooled curry and onion mixture
- Dice mango so it’s the same size as the chicken chunks
- Chuck in grapes and stir together
- Cool in fridge until needed
- Serve with a few coriander leaves sprinkled on top
Dead easy and fairly rich so no one will need more than a spoonful. This recipe will therefore serve upward of twenty.
And leftovers are just as tasty the following day with some toast.
Footnote: (or maybe armnote?)
I had planned to publish this blog last week but as you can see from the photo below, I am now finding all things laptop, rather difficult!